Time | Servings | Difficulty |
---|---|---|
00:15 | 2 | Easy |
Introduction
To share
The pea, soft-boiled egg and candied pepper salad is Mediterranean-inspired. It is a light salad but which remains greedy and consistent.
The extra thing:
- Use canned or canned peas, in which case they should be rinsed well with clear water.
- You can add slices of raw ham.
Ingredients
2 handfuls chews | |
1 tomato | |
1 candied pepper | |
2 egg | |
100 g peas cuits et froids | |
Vinaigrette avec une pincĂ©e de piment d’espelette |
Instructions
1
|
Toss the lamb’s lettuce with the vinaigrette. To book.
Cut the tomato and candied pepper into thin slices. |
2
|
Add the tomato slices and the candied pepper slices to the lamb’s lettuce and mix.
Arrange the plates with the salad and set aside. |
3
|
In a saucepan, boil some water and plunge the eggs into it for 6 minutes.
After 6 minutes, cool the eggs in cold water and peel them. Place an egg on each plate. To serve. |





